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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/2 cup olive oil 1/2 cup butter 2 tablespoons flour 2 cups chicken broth 2 cloves minced garlic 2 cans artichoke hearts, drained and chopped 1/4 cup lemon juice 1/4 cup fresh Parmesan cheese Linguini (see below for cooking instructions) For garnish: capers, sliced black olives and parsley Instructions: Cook oil, butter, flour and chicken broth until it thickens. Add garlic, artichoke hearts (chopped), lemon juice and cheese. Continue cooking until flavors blend, about 5 minutes. Add capers and parsley. Top the pasta dish with small, sliced black olives. Linguini: Bring six quarts of water to a boil in a large pot. Add one tablespoon olive oil and two teaspoons of salt. Add the linguini and keep boiling until tender but firm (al dente), for 8 to 10 minutes. Drain pasta and immediately toss with artichoke sauce. Sprinkle each dish with small, black, sliced olives. |
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